Greek Burgers with the Lot

    (25)
    40 minutes

    Tired of plain old burgers for summertime? Mix it up a bit by adding the classic Greek flavours of spinach, feta, roasted capsicum and herbs...Yum! Serve these burgers on a toasted crusty bread roll with feta cheese spread, lettuce and tomato.


    1 person made this

    Ingredients
    Serves: 4 

    • 1 red capsicum
    • 4 crusty vienna bread rolls, split and toasted
    • 1 tomato, sliced
    • 4 butter lettuce leaves
    • Feta Spread
    • 50g crumbled feta cheese
    • 2 tablespoons mayonnaise
    • 2 teaspoons lime juice
    • 1 sprig fresh mint, chopped
    • 1 sprig fresh flat-leaf parsley, chopped
    • Burgers
    • 500g lean beef mince
    • 150g feta cheese, crumbled
    • 200g baby spinach leaves, coarsely chopped
    • 1/4 cup breadcrumbs
    • 1 egg
    • 1 clove garlic, crushed
    • 1/2 brown onion, finely chopped
    • 2 sprigs fresh basil, coarsely chopped
    • 3 sprigs fresh mint, coarsely chopped
    • 2 sprigs fresh flat-leaf parsley, coarsely chopped
    • salt and ground black pepper to taste

    Directions
    Preparation:25min  ›  Cook:15min  ›  Ready in:40min 

    1. Preheat grill on medium-high and set the oven rack about 15cm from the heat source. Line a baking tray with aluminum foil. Cut the capsicum in half from top to bottom; remove the stem, seeds and ribs. Place the capsicum cut-side-down onto the prepared baking tray.
    2. Grill until the skin of the capsicum has blackened and blistered, about 5 minutes. Allow the blackened capsicum to cool and steam in a paper bag for 5 minutes; peel and dice; set aside.
    3. Make the Feta Spread

    4. Mix together the ingredients in a small bowl; set aside.
    5. Make the Burgers

    6. Preheat barbecue on medium heat, and lightly oil the grill plate.
    7. Place the ingredients in a bowl with the roasted red capsicum. Sprinkle with salt and pepper and mix gently with your hands until evenly combined. Divide the meat mixture to form four 10cm-round patties.
    8. Cook on the preheated barbecue grill plate until the burgers are cooked to your desired degree of doneness, about 4 minutes per side for medium. An instant-read thermometer inserted into the centre should read 70 degrees C. Serve burgers on warm toasted bread rolls with the feta cheese spread, tomatoes and lettuce.

    TIP:

    To save time, buy roasted red capsicum from the delicatessen, you will need approximately 100g.

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    Reviews and Ratings
    Global Ratings:
    (25)

    Reviews in English (19)

    by
    7

    I made the following changes: frozen chopped spinach, thawed and squeezed mostly dry, shredded mozzarella, and a large shallot in place of the onion. Also, I only used 1 sprig each of mint and basil. These were pretty decent, very juicy burgers. If anything, I under seasoned them, so they were a bit bland, but nothing a little seasoned salt won't fix. Served one patty over sliced tomatoes and cucumbers with a large dollop of artichoke jalapeno dip over all. Great lunch!  -  14 Jun 2010  (Review from Allrecipes USA and Canada)

    by
    5

    I made these this summer for my friends and they were a huge hit! Make sure to serve them with the Tzatziki sauce.  -  06 Oct 2010  (Review from Allrecipes USA and Canada)

    by
    4

    Great recipe! I used a 10 oz. box of frozen spinach (thawed and squeezed dry) and my son requested meatloaf instead of burgers so I just mixed up the meat mixture and put it in a loaf pan, baked for about 1 - 1 1/4 hours. I also made the spread for us to put on the meatloaf as we plated it. Great will definitely make again!  -  02 Jan 2011  (Review from Allrecipes USA and Canada)